h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

I'm humbly pouring this one into Peer Review:

http://www.bbc.co.uk/h2g2/guide/A586307 Wheat Beer

Cheers!

Any comments (especially my Denglish ) welcome!

Bossel

Great entry, Bossel!

Two bits of Denglish:
How to order one - 'Wheat beer drinkers hold their glasses by the base' sounds more natural than 'cling their glasses with the bottom'.
The Russ - you're missing the 'you' in 'doesn't make you drunk that fast'

The turkey recipe needs a little work. 'Turkey hen cutlets' sounds strange - I'm not quite sure what the corresponding description would be - you might be better to give it as weight of meat. Is it the turkey that is shredded? 'Shredding' has overtones of messing something up - if it's the meat, I'd say 'sliced thinly'. If you're using fat in a pan on top of a cooker, it's frying, not roasting. And 'side orders' would be used in a restaurant: when cooking for yourself, you'd say 'side dishes'.

The only thing I'd dispute is the remark about Guinness - a good head is an essential part of a good pint!

Good work, you're making me nostalgic for another visit to Bavaria. Have you ever tried the turkey recipe with ordinary beer?

Azara (not quite gone yet)

Much appreciated, Azara!

You hold a glass by the base (thanks for that), but you also them together with their bases when saying 'Prost' - I'm not sure whether we're talking of the same.

Actually, my English covers a bit out of everything -- apart from cooking. What I did was to run the german recipe through *five* online DE/EN translators and try some educated guess on how they might fit together The majority of them opted for 'shred' as the english term for 'Schnitzel' (even the one which allowed me to select the specific 'cuisine' vocab area), so there

And yes, I guess the recipe should work with an ordinary one. All I can say is that it's *perfect* with a Weizen

fixes to be done soon

'schnitzel' seems to be an english word the 'dictionary' behind a triple double u and before a com features a description.

When trying out the turkey recipe with 'ordinary' beer I think you should not use any bitter ones. It's the smooth taste of a Weizen that gives it the knack


Cheers! Updates done.

Hi Bossel,

I love Weizen - in fact I recommended it in my Duesseldorf entry as preferable to the local brew! - so it was good to read your article.

The method of getting the head & yeast out of the bottle I would call "rolling" (ie in the long axis) rather than "spinning" (which implies on the short axis, and would be messy!)

You may be interested to know that:
In England a "Russ" is called a "shandy".
The "Suck-o-Froth" method can also be used for frothy English beers such as Newcastle Brown Ale.

The term Schnitzel should be acceptable in English (certainly Wiener Schnitzel is not unknown in our restaurants), though cutlet is an aceptable simile in my book.

We call the noise of two glasses knocking together a "clink" rather than a "cling" (to avoid confusion with holding on tightly).

Anyway, excellent stuff, great fun, and ideal guide material.

GVI

1980ies should just read 1980s

In England Kristallweizen is often served with Barely grains floating up and down in it as well as rice grains. It might be an idea to say why this is. That the grains react witht he gas stored in the beer to release it in small bubbles that continuously maintain the head on the beer.

It might be an idea to seperate the Mass and Halbe description bit from that of the Russ, unless it is specific to the Russ.

You mention Hefe, Hell, Dunkel, might it be an idea to translate these to their English equivelents? It could make understanding what they are a bit easier?

You mention later in the article about the serations and particles in the glass making themselves known, this is for the same reason that some people over here in the UK put barley grains in the beer. You mention again the lemon and rice grains, you seem to be repeating yourself slightly there. You mention the lemon and rice earlier, but not what it does.

Just a nickity point, the waterfall method shouldn't be recommended for real ales. But that's a personal viewpoint.

Great article though.

I like the article too. I don't think it's really necessary to translate stuff like "Krystall", "Dunkel" or "Hefe", as long as you explain what they mean. And either you did, or I have it all memorized already, these being common beer terms, at least outside the UK.

I only have a couple of quibbles:

1. I think 1980ies is spelled 1980s. Some people may say 1980's, though.

2. If you should need to cut something from the article, the bit about keeping your beer away from earthquakes might go. Some things just go without saying.

I wouldn't have thought that anything needed to be cut. Maybe not repeated, but not cut.

The things like the earth quakes keep it in that jovial tone, making it easier to read.

Terms like hefe, dunkel and such are known in the UK, but not widely.

Thank you all

Entry was revamped, and earthquake link removed (I might re-insert it later, just for the SubEd to delete )

Next round is on me


Bossel

Excellent!

Marvellous!!

Superb!!!

That's exactly what the Beer Review needs.

I hope it will still be in the PR when my next picking time comes, but I doubt my hope will fulfill, it's just too good to be overlooked. One minor question: Are you absolutely sure that 'Hefeweizen' is also called 'Champagner-Weizen'? That somehow astonished me, I had always thought that 'Champagner-Weizen' is the Crystal variety. Please understand that I do not doubt your judgement and research. You are obviously a beer expert . But I thought that I was kind of an expert too, and to me it seemed surprising ...

Jeremy, drinking a Wolferstetter Weizen to this excellent Entry.

uggh, you're right! Champagne-Weizen is the Kristall thing. Plus, a Weizen begins at 50% wheat malt. See what it's good for to have an entry *not* picked too soon

Corrections to be made next week, after the London meet-up.


* The 7.2-W-Doppelbock at my side nods in understanding *


Bossel

I'd say stick the earthquake thing back in. I'm a SubEd and wouldn't take it out.

Just gonna check the rest of your changes...

Thanks for your recommendation. You'll be glad to know that we think this entry is great, and it has now gone into the Editorial Process for future inclusion in the Edited Guide. When it does get into the Edited Guide, we will email to let you know, but please bear in mind it can take a while for entries to go through the sub-editing system.

Feel free to send any samples my way...

Congrats on a great entry

Linus

Congratulations, Bossel!
I was away for a while, so I didn't get a chance to get back to you about my earlier suggestions. I see that GVI produced the correct word 'clink' - I saw that and said of course, cling/clink!
The present version of the turkey recipe looks great - I really am going to try it soon.
Anyway, congratulations again, and

Azara

This round is on me again

Oh, there's also a champagne Weizen:

I'm going to pour one into the fax machine and dial your number, Linus Have a glass ready

Azara, I'm sure you'll love the turkey!

Big thanks and to all!

Bossel

Editorial Note: This conversation has been moved from 'Peer Review' to 'Wheat Beer'.

This thread has been moved out of the Peer Review forum because this entry has now been recommended for the Edited Guide.

If they haven't been along already, the Scout who recommended your entry will post here soon, to let you know what happens next. Meanwhile you can find out what will happen to your entry here: http://www.h2g2.com/SubEditors-Process

Congratulations!